Eggplant & Pepper Relish with Skirt Steak

• 1 medium eggplant
• 4 jarred red bell peppers (12 ounces), drained
• 1 garlic clove, peeled
• 1/2 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt
• Pepper
• Grilled skirt or flank steak, for serving

1. Roast the eggplant over a gas flame, turning occasionally, until charred all over and tender within, 6 minutes.
2. Discard the stem and skin.
3. In a food processor, pulse the eggplant with the peppers, garlic, olive oil, lemon juice and parsley until chunky.
4. Transfer to a bowl and season with salt and pepper.
5. Serve with steak.

eggplant, red bell peppers, garlic, extravirgin olive oil, lemon juice, flatleaf, kosher salt, pepper, skirt

Taken from www.foodandwine.com/recipes/eggplant-pepper-relish-skirt-steak (may not work)